Tag: Refrigerator safety

According to the CDC, approximately 48 million people get sick from foodborne illnesses each year, and improper refrigeration is a major contributing factor. This highlights the very real, and often overlooked, dangers of refrigerated food that consumers face every day.

Despite common beliefs that cold temperatures prevent the spread of germs, a recent study by NSF International found harmful bacteria like Salmonella and Listeria in refrigerator produce compartments. The short answer to 'Can cross contamination happen in the refrigerator?' is a definitive **true**, making proper storage and hygiene essential for preventing foodborne illness.

According to the U.S. Food and Drug Administration (FDA), consuming food that has been improperly stored after a power outage can lead to serious foodborne illness. Knowing when to save and when to discard food is crucial for preventing health risks and ensuring kitchen safety.

According to FoodSafety.gov, a refrigerator can only maintain a safe temperature for about four hours without power, so knowing what to throw away from a fridge after a power outage is a critical food safety skill. This guide will walk you through the essential steps for determining which foods to save and which to discard to protect your health.